The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
BIODYNAMICS WORKS FOR: feed the earth and men, respect the living, the rhythms and the terroir, strengthen soil life and plant health, create balanced farm property. Demeter is a reference to the Greek Goddess of grain and fertility. The Demeter certification program was established in 1928, and as such was the first ecological label for organically produced foods. Demeter products have a double certification: they are controlled and certified organic according to the European specifications and according to the Demeter specifications. Demeter biodynamic certification is used in over 50 countries, it guarantees the respect of the biodynamic principles on farm property and during the transformation of the products.
Ratings "Neve 2015 Red"
R. Parker - Wine Advocate - 97/100
"In the debut vintage for this bottling, the 2015 Cote Rotie Neve makes a huge splash. It has that unique Côte Rôtie trait of being full-bodied and authoritatively flavorful while also being light on its feet and seemingly weightless. Pervasive mocha and raspberry notes start strong, persist through the creamy-textured mid-palate and linger on the lush, layered finish. 2020-2040"
Vinous - 94/100
"Brilliant purple. Seductive, mineral-accented aromas of boysenberry, cherry cola, violet pastille and Moroccan spices show excellent delineation and lift. Black and blue fruit liqueur and spicecake stain the palate, while a subtle vanilla accent and building spiciness add complexity. Plays depth off finesse with a sure hand and shows no excess fat. Closes with impressively persistent floral and spice notes, silky tannins and strong, mineral-driven persistence."
La Revue du Vin de France - 16/20
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
Very deep and black with satiny tints.
The first nose is dominated by notes of graphite and cold smoke, and then opens up to notes of bramble leaves and mixed berries.
Compact on entry, with chiselled tannins and notes of black pepper and roasting over a saline finish. Verticality and purity are the keywords here.
Sommelier's advice: Recommended food pairing: flakes of roast small game (pheasant, song thrush) on toast, an open sandwich of roast woodcocks, roasted quail with black truffle. Serving temperature: 18-19°C. Ageing potential: > 20 years. Organic and biodynamic wine certified by FR-BIO-01 and controlled by Ecocert SAS F32600.
Harvested by hand at maturity.
This wine comes from a hillside with a lovely south-southeast exposure in a lieu-dit known as Neve in the commune of Ampuis. The soil here is composed of schist and mica-schist, with some seams of ground soil in the mid-section of the hillside.
The vinification takes place in rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the alcoholic fermentation. During the fermentation, the temperature is allowed to gradually rise to 30-32°C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, followed by some cap punching. The maceration is completed by a stirring of the lees over the last 3 weeks. By tasting the wine in the tank each day, we are able to tailor our different operations to the wine and determine the best running-off date.
The wines go into barrel “hot” after their running-off and 24-48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Ageing is carried out entirely in 228-litre barrels (pièces bourguignonnes), of which 25-30% are new. The wine is racked at the end of the winter. Ageing can last 14-18 months depending on the vintage and our tastings of the wine.